Wednesday, December 29, 2010

Spiced Popcorn with Blackened Chillis and Clarified Butter

If you’re planning to stay-in on new year’s eve and watch the crystal ball drop in Times Square parked in front of your TV, then this is the best munchy snack to have on hand. No matter how much of this spiced popcorn I make, there is never enough—I challenge you to try and resist it.

3 tbsp Vegetable Oil
24 Dry Red Chillis
6 tbsp Clarified Butter (Ghee)
2 tbsp ground Coriander
2 tsp ground Cumin
2 tsp freshly ground Black Pepper
2 cups Popcorn Kernels
Salt (to taste)
  1. Heat 1 tbsp of oil in a large skillet or frying pan over high heat. When the oil is smoking, add chillis and sauté briskly for 2 mins until they are blackened. Remove chillis from pan on to a plate. When the chillis are cool to the touch, crush them with your hands and set aside.
  2. Melt the clarified butter in a small saucepan over low heat. Add coriander, cumin and black pepper, stir well and turn off heat.
  3. Heat remaining oil in a large, deep pot over high heat. Add kernels and toss in oil. Put the lid on the pot and let the kernels pop. Keep the lid on until the popping sound stops, about 5-6 mins. Remove the pot from the heat, sprinkle with salt, put the lid back on and shake well. Pour popcorn into a large serving bowl, sprinkle with crushed chillis and drizzle with clarified butter and spice mixture. Toss well with a large spoon and serve immediately.

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